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All groups → All products → Cakes → Combination cakes → Custard cakes → №228 Cake "Novosibirsk" → No. 228 → Consolidated recipe

Consolidated recipe №228 Cake "Novosibirsk"

Weight 1 kg and more.

No. 228
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 856.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 250.00 190.00 214.15 162.75 
3No. 025 Airy nut96.5 213.00 205.54 182.46 176.07 
4№059 Cream "Charlotte" (main)75.0 130.00 97.50 111.36 83.52 
5№067 Cream "Charlotte" chocolate75.5 70.00 52.85 59.96 45.27 
6Sign up
7№025а Semi-finished product crumb "Air-nut" №2596.5 7.00 6.76 6.00 5.79 
Total20.0 80.0 1000.00 800.15 856.60 685.41 
Output20.0 80.0 1000.00 800.15 685.41 
List of recipes
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 111.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 47.02 39.50 
3Vanilla powder99.854.10 4.09 0.46 0.46 
4Cognac or dessert wine—  1.64 —   0.18 —   
Total25.0 75.0 1022.08 766.09 113.82 85.31 
Losses 2.1%16.09 1.79 
Output25.0 75.0 1000.00 750.00 111.36 83.52 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.20 0.90 
Baking/boiling 0.06%0.62 0.069
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.19 0.90 
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 59.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 22.93 19.26 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 2.89 2.74 
4Cognac—  1.52 —   0.091—   
5Vanilla powder99.851.42 1.42 0.0850.085
Total24.5 75.5 1021.07 771.21 61.23 46.24 
Losses 2.1%16.21 0.97 
Output24.5 75.5 1000.00 755.00 59.96 45.27 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.64 0.49 
Baking/boiling -0.04%-0.39 -0.024
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.64 0.49 
№087 Protein cream (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 231.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 75.14 9.02 
3Vanilla powder99.8524.37 24.33 5.64 5.63 
4water—  18.29 —   4.23 —   
Total30.0 70.0 1017.31 712.11 235.28 164.70 
Losses 1.7%12.11 2.80 
Output30.0 70.0 1000.00 700.00 231.28 161.90 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 2.00 1.40 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 2.00 1.40 
No. 022 Custard basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 214.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 97.54 83.39 
3water—  260.93 —   55.88 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 48.76 40.96 
5Salt96.5 5.70 5.50 1.22 1.18 
Total54.0 46.0 1735.46 798.31 371.65 170.96 
Losses 4.8%38.31 8.20 
Output24.0 76.0 1000.00 760.00 214.15 162.75 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 8.92 4.10 
Baking/boiling 39.47%668.61 143.18 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 5.40 4.10 
No. 025 Airy nut basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 182.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 341.94 41.03 62.39 7.49 
3Roasted kernels97.5 290.64 283.37 53.03 51.70 
4Vanilla powder99.858.55 8.54 1.56 1.56 
Total23.3 76.7 1324.99 1015.78 241.75 185.33 
Losses 5.0%50.78 9.26 
Output3.5 96.5 1000.00 965.00 182.46 176.07 
Losses before baking/boiling, shrinkage 2.49947%76.7 33.12 25.39 6.04 4.63 
Baking/boiling 20.56%265.56 48.45 
Losses after baking/boiling, shrinkage 2.49947%96.5 26.31 25.39 4.80 4.63 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 101.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 42.68 5.12 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 11.38 3.07 
Total38.9 61.1 1164.48 711.21 118.07 72.11 
Losses 3.6%25.61 2.60 
Output31.4 68.6 1000.00 685.60 101.40 69.52 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.13 1.30 
Baking/boiling 10.92%124.84 12.66 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.89 1.30 
№025а Semi-finished product crumb "Air-nut" №25 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 345.58 41.47 2.07 0.25 
3Roasted kernels97.5 293.73 286.39 1.76 1.72 
4Vanilla powder99.858.64 8.63 0.0520.052
Total23.3 76.7 1339.09 1026.59 8.03 6.16 
Losses 6.0%61.59 0.37 
Output3.5 96.5 1000.00 965.00 6.00 5.79 
Losses before baking/boiling, shrinkage 2.99958%76.7 40.17 30.79 0.24 0.18 
Baking/boiling 20.56%267.01 1.60 
Losses after baking/boiling, shrinkage 2.99958%96.5 31.91 30.79 0.19 0.18 
Consolidated recipe, k=1.042697
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 856.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85343.21 342.70 357.87 357.33 
2Melange27.0 168.25 45.43 175.44 47.37 
3Raw egg white12.0 139.60 16.75 145.56 17.47 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 118.70 99.71 123.77 103.97 
5Roasted kernels97.5 106.19 103.53 110.72 107.95 
6Sign up85.5 97.54 83.39 101.70 86.95 
7water—  60.11 —   62.67 —   
8Fresh whole milk the weight ratio of fat 3.2%12.0 42.68 5.12 44.50 5.34 
9Chicken eggs [chicken egg] [2]27.0 11.38 3.07 11.87 3.20 
10Vanilla powder99.857.79 7.78 8.12 8.11 
11Sign up95.0 2.89 2.74 3.01 2.86 
12Salt96.5 1.22 1.18 1.27 1.23 
13Cognac or dessert wine—  0.18 —   0.19 —   
14Cognac—  0.091—   0.10 —   
Total1099.83 711.41 1146.79 741.78 
Total phase loss 3.7%26.00 
Other losses 4.1%30.38 
General losses 7.6%56.38 
Output80.0 856.60 685.41 856.60 685.41 
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